Cooking with Alison

Gumpaste Recipe

In Cake Decorating, Cakes, Cookie Decorating, Cookies, Cupcakes on January 18, 2010 at pm

Gumpaste is used for decorating cakes, cookies, and cupcakes and is actually very easy and cost efficient to make.  I think of it as an edible cake decorating play-doh.  It holds up better than fondant so I use it for decorations that need more structure.  Also, unlike fondant, once gumpaste decorations dry out, you can keep them forever.  I buy tylose online and use the recipe provided by Nicholas Lodge’s isac (international sugar art collection).

Please note that you need a stand mixer to make gumpaste (although I wonder if a food processor would work… let me know how it works out if you try it).  The first time I made gumpaste, I broke my handheld mixer.  I was So Happy when it happened because then I knew that I could finally justify buying myself a Kitchenaid stand mixer.  You see, I try to only purchase kitchen stuff that I absolutely need and I try to be resourceful with my already versatile tools.  Even while sticking to these strict rules, I’ve still managed to accumulate a Lot of kitchen stuff, haha.  In October 2009, I bought the Kitchenaid Professional HD model from Costco for $275 (on sale).  I chose the stainless steel colour because it reminded me of an industrial kitchen.  I absolutely adore it and use it all the time.

Tylose Gumpaste Recipe

Tylose is an alternative product to use in making gumpaste instead of gum tragacanth.  The advantage of the Tylose is that the paste is less expensive, easier to make, holds up better in humidity and is whiter in color.  The 55g container makes approximately 3 pounds of finished gumpaste.

The following recipe will make approximately 2 pounds of gumpaste.

4 Large Egg Whites
1 – 2 lb. bag 10x powdered sugar
9 1/2 Level teaspoons Tylose C
4  Teaspoons shortening (Crisco)

1. Place the egg whites in an electric mixer bowl, fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about two minutes.  During this time measure off the Tylose into a small container.

6. Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.)

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer. The paste can be kept in the freezer for several years with no problems.

Recipe for Edible Glue

1. Bring one cup of tap water to a rolling boil and remove from the heat.
2. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.
3. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve.
4. Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.


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